Blackened Salmon Sandwiches With Cucumber-Ranch Dressing

• 1 1/2 tablespoons salt-free blackened redfish seasoning blend (such as The Spice Hunter)
• 4 (4-ounce) skinless tail-end salmon fillets (about 1/2-inch thick)
• 1/4 teaspoon salt
• Olive oil-flavored cooking spray
• 1/2 cup grated English cucumber, pressed between paper towels and squeezed dry
• 1/3 cup low-fat ranch dressing
• 1 (12-ounce) loaf French bread (about 12 inches long)
• 4 green leaf lettuce leaves
• 1/4 cup thinly sliced English cucumber

1. Rub seasoning over fish; sprinkle with salt. Heat a large nonstick skillet over medium heat; coat pan with cooking spray. Add fillets. Cook 4 minutes on each side or until fish flakes easily when tested with a fork.
2. While fish cooks, combine grated cucumber and dressing. Slice bread in half lengthwise; cut into 4 portions. On bottom half of each portion, place 1 lettuce leaf, 1 salmon fillet, 3 cucumber slices, and 2 tablespoons cucumber-ranch dressing. Top with remaining half of bread.

salt, salmon, salt, olive oil, cucumber, lowfat ranch dressing, bread, green leaf, cucumber

Taken from www.myrecipes.com/recipe/blackened-salmon-sandwiches-with-cucumber-ranch-dressing (may not work)